Total Steps
7
Ingredients
17
Tools Needed
1
Ingredients
- 1 tablespoon <a href="/food/PXTR53Z5/water">Water</a>
- 0 tablespoon <a href="/food/CT6LHSSZ/cornstarch">Cornstarch</a>
- 0 teaspoon <a href="/food/7WDLGSY7/salt">Salt</a>
- 1 cup <a href="/recipe/V44LNX34/stock">Stock</a>
- 1 <a href="/food/MNYLPMP5/egg-white">Egg white</a>
- 1 dsh <a href="/food/SWV3CGDQ/pepper">Pepper</a>
- 0 teaspoon <a href="/food/7WDLGSY7/salt">Salt</a>
- 1 tablespoon <a href="/food/LNFTPKCC/sherry">Sherry</a>
- 1 tablespoon <a href="/food/CT6LHSSZ/cornstarch">Cornstarch</a>
- 2 slc Fresh <a href="/food/CN54CQFV/ginger-root">ginger root</a>
- 1 Or
- 0 cup <a href="/food/8GQVGXK4/chinese-cabbage">Chinese cabbage</a>
- 0 cup <a href="/food/FT8Q7PBD/bamboo-shoots">Bamboo shoots</a>
- 0 cup <a href="/recipe/TS5XX47N/smoked-ham">Smoked ham</a>
- 1 pound <a href="/recipe/8DBKQYR4/fish-fillets">Fish fillets</a>
- 2 Or
- 3 Dried black <a href="/food/5VPPLRDH/mushrooms">mushrooms</a>
Instructions
Step 1
<a href="/technique/NM2HN7TN/soak">Soak</a> <a href="/technique/RF7SRX43/dried">dried</a> mushrooms.
Step 2
<a href="/technique/XZBDDD5G/cut">Cut</a> fish in strips 1-inch long. <a href="/technique/XZBDDD5G/cut">Cut</a> ham, bamboo shoots, Chinese cabbage and <a href="/technique/NM2HN7TN/soaked">soaked</a> mushrooms in similar strips.
Step 3
<a href="/technique/ZG86GNS8/mince">Mince</a> ginger root; then combine in a deep bowl with cornstarch, sherry, <a href="/technique/DPSVTKVY/salt">salt</a>, pepper and egg white. Add fish strips and toss gently to <a href="/technique/6BTCX64M/coat">coat;</a> then add ham and vegetable strips, tossing to <a href="/technique/6BTCX64M/coat">coat.</a> Form into walnut-size balls and place in a shallow heatproof <a href="/technique/QQVZX64Y/dish">dish</a>.
Step 4
<a href="/technique/WPFKW7GH/steam">Steam</a> until done (about 7 minutes). See "How-to Section".
Step 5
<a href="/technique/XZFHRHHF/heat">Heat</a> stock in a saucepan and add remaining <a href="/technique/DPSVTKVY/salt">salt.</a> Meanwhile <a href="/technique/S6W4FR7F/blend">blend</a> cornstarch and cold water to a paste; then <a href="/technique/DRM2WPZ4/stir">stir</a> in to <a href="/technique/LXP6HLBF/thicken">thicken.</a> Pour sauce over fishballs and <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 6
NOTE: Unlike the <a href="/technique/ZG86GNS8/minced">minced</a> fishballs, these, which are made with fish strips, have a ridged surface. This <a href="/technique/QQVZX64Y/dish">dish</a> is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS:1. For the Chinese cabbage, <a href="/technique/W5QQLYTM/substitute">substitute</a> fresh spinach.
Step 7
In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.